NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

3 oz Chicken breast

0.5 oz Pancetta

1 large Egg

1 tbsp Parmesan cheese

0.25 tsp Black pepper

0.25 tsp Sea salt

1 tsp Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta until al dente.

• 2

  In a skillet over medium heat, sauté the diced pancetta until the fat renders and it becomes crispy.

• 3

  Add the diced chicken breast and minced garlic to the skillet, cooking until the chicken is browned and opaque throughout.

• 4

  Whisk the egg, parmesan cheese, and black pepper together in a small bowl until well combined.

• 5

  Drain the pasta, reserving a small amount of the starchy cooking water.

• 6

  Remove the skillet from heat and add the hot pasta, tossing it with the chicken and pancetta.

• 7

  Pour the egg mixture over the pasta, stirring rapidly to create a creamy, velvety sauce without curdling the eggs.

• 8

  Thin the sauce with a tablespoon of reserved pasta water if a smoother consistency is desired.

• 9

  Season with sea salt and garnish with fresh parsley before serving warm.